Spicy Scrambled Eggs | Ande Bhurji Recipe

Spicy Scrambled Eggs Recipe

In India, this spicy scrambled eggs recipe makes a great snack with a stack of parathas and a dab of chile sauce. But, more importantly, it’s fabulous for breakfast, and since not many people will have gone to an Indian restaurant for breakfast, it might come as a very pleasant surprise.–Rick Stein

LC Some Like It Spicy Note

If you’re the sort who likes things spicy, even very first thing in the morning, then this spicy scrambled eggs recipe is for you. Depending on just how hot you want your eggs, you can choose from any of several chile peppers, and even opt to keep the seeds in if desired. What can we say? Some like it spicy.

Spicy Scrambled Eggs Recipe

  • Quick Glance
  • 25 M
  • 30 M
  • Serves 2

Ingredients

  • 2 tablespoons vegetable oil
  • 1 to 2 small red onions, chopped (2 to 3 cups)
  • 1 to 3 fresh green chile peppers (such as jalapeño or serrano), finely chopped, with seeds if desired
  • 1/2 teaspoon coarsely ground black pepper
  • 3 tomatoes, diced
  • 6 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon toasted ground cumin seeds, or more to taste
  • 2 tablespoons chopped cilantro leaves
  • Parathas (Indian flatbread), to serve (optional)

Directions

  • 1. Heat the oil in a large skillet over medium to medium-high heat and cook the onions for 10 minutes, until softened and golden. Add the chiles and black pepper and sauté for 2 minutes. Stir in the tomatoes and cook, uncovered, until the tomatoes have softened and reduced to a jammy consistency and the tomato juices have evaporated, 5 to 10 more minutes.
  • 2. Meanwhile, beat the eggs in a bowl with the salt. When the tomatoes are softened and jammy, lower the heat under the skillet slightly and add the beaten eggs. Cook, without stirring, until the bottom of the eggs are set, 2 to 3 minutes. Using a spatula, gently lift and flip a portion of the egg mixture. Continue cooking and folding or stirring the eggs once or twice more until the eggs are almost set, 5 to 10 minutes more. Sprinkle the cumin over the eggs and gently fold it through. Remove from the heat and sprinkle with the cilantro. Serve with warm parathas, if desired.
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Comments
Comments
  1. Ling Teo says:

    Delish, delish – I tend to like this a little “soupy” i.e. not letting the eggs set up too much. Tip: use the large hole side of a box grater to break down the tomatoes and remove most of the skin in one go. This’ll help the juices evaporate faster.

    Interesting – this combination of eggs and tomatoes must be universal. I have Greek, Chinese, and Mexican recipes that are all pretty similar!

  2. Nayana K says:

    Anda or Egg Burji tastes great with Pau (Indian bread) and is an easy to find dish in many roadside dhabas in India. I’ve enjoyed Egg Burji best on cold mountain roads in the North. One variation is Paneer Burji, made with Paneer or cottage cheese. Simply curdle boiling milk with juice of one lime. Strain the cottage cheese, and let it drain out the whey for a few minutes. Use in place of egg in Burji. Great dish for breakfast, lunch or dinner!

  3. Priya says:

    Hi David…the spicy scrambled eggs look so delicious!! I’m missing home now. Good to see someone try out Indian food and liking it! Just a small correction: It is not Bhujia. It is Bhurji. Anda(egg) Bhurji or Ande(eggs) Bhurji. Bhujia is a crispy snack prepared using gram flour! I hope you don’t mind the correction.

    • Renee Schettler Rossi says:

      Priya, we so appreciate the correction! Apologies galore for not fact-checking the spelling as it was in the book. We’ve corrected it in the recipe above. And yes, these are ridiculously delicious, hope you try them!

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